Try this Honey Ice Cream recipe, or contribute your own.
Suggest a better descriptionIn saucepan, heat together milk, cream and peppercorns over medium heat until tiny bubbles form around edge of pan. Remove from heat; cover and steep for 10 minutes.
In large bowl, whisk together egg yolks, honey and salt; slowly whisk in cream mixture. Return to pan; cook over medium-low heat, stirring constantly, until thick enough to coat back of spoon, about 8 minutes. Strain into 9 inch square metal cake pan. Place plastic wrap directly on surface; refrigerate until cold, about 1 1/2 hours.
Freeze until almost solid, about 1 1/2 hours. Break up and puree in food processor until smooth. Scrape into air tight container; freeze until firm, at least 4 hours. (Or freeze in ice-cream machine according to manufacturer's instructions.)
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (65g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 173 | ||
Calories from Fat: 82 (47%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.1g | 12 % | |
Saturated Fat 4.4g | 22 % | |
Monounsaturated Fat 3.3g | ||
Polyunsanturated Fat 1g | ||
Cholesterol 226.1mg | 70 % | |
Sodium 21mg | 1 % | |
Potassium 142.6mg | 4 % | |
Total Carbohydrate 21.4g | 6 % | |
Dietary Fiber 1.9g | 8 % | |
Sugars, other 19.5g | ||
Protein 4.1g | 6 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 173
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